Demerarasuiker

Demerarasuiker, or demerara sugar in English, refers to a large-crystal, minimally refined cane sugar. The term in Dutch reflects its traditional name, and it is named after the Demerara region in Guyana, where production began in the 18th century. It has since become common in Europe and the Caribbean.

Production and composition: It is derived from sugar cane and is only partially refined to remove impurities, leaving some natural molasses. This gives the crystals a pale amber color. The crystals are large and coarse, and the flavor is mild caramel or toffee-like rather than sweetly white.

Characteristics and uses: The large crystals create a crunchy texture and dissolve more slowly than finer sugars. Demerara sugar is commonly sprinkled on top of baked goods, breakfast cereals, and desserts, and is favored for beverages like coffee or tea when a subtle molasses note is desired. In recipes, it can be substituted for white sugar when a coarse texture is desired, though it may alter texture and sweetness and may not fully dissolve in some applications.

Regional naming and related sugars: In the United States, demerara sugar is often grouped with turbinado sugar, another partially refined sugar with large crystals. Some brands distinguish demerara as darker and more toffee-flavored, while others use the terms interchangeably. Storage: Keep in a cool, dry place in an airtight container to prevent clumping.